from the magazine, “Quick Cooking”
2 cups biscuit/baking mix
2 Tbs. sugar
¼ cup cold butter or margarine
2/3 cup milk
¼ cup raspberry jam
½ cup confectioner’s sugar
2 tsp warm water
¼ tsp. vanilla extract
In a bowl, combine biscuit mix and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened (batter will be thick).
Spoon about 1 Tbs. batter into 9 lightly greased muffin cups. Top with 1 tsp. jam. Spoon remaining batter over jam.
Bake at 425 degrees for 12-14 mins. or until lightly browned. Cool in pans for 5 mins. Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle with glaze.
Enjoy!………these are probably some of the easiest muffins I make. ☺